Roasted Broccoli Rabe with Garlic
Created by Colleen McGlynn
>From the September 2002 issue of O, The Oprah Magazine
Serves 8
Alongside your main course, or as a precursor to the featured dish, this garlicky broccoli rabe is slightly bitter, but thoroughly delicious!
1 1/2 teaspoon salt
2 bunches (about 2 pounds) broccoli rabe, tough stems removed
3 garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1 lemon, cut into 8 wedges
Preheat oven to 375°. Bring a large saucepan of water to a boil.
Add 1 teaspoon salt to boiling water. Add broccoli rabe and cook 2 minutes; drain well in a large colander.
Transfer to a large bowl; toss with garlic, oil, remaining salt, and pepper. Spread on a large jellyroll pan.
Roast in oven 10 to 15 minutes, until tender. Garnish with lemon wedges.
Created by Colleen McGlynn
>From the September 2002 issue of O, The Oprah Magazine
Serves 8
Alongside your main course, or as a precursor to the featured dish, this garlicky broccoli rabe is slightly bitter, but thoroughly delicious!
1 1/2 teaspoon salt
2 bunches (about 2 pounds) broccoli rabe, tough stems removed
3 garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1 lemon, cut into 8 wedges
Preheat oven to 375°. Bring a large saucepan of water to a boil.
Add 1 teaspoon salt to boiling water. Add broccoli rabe and cook 2 minutes; drain well in a large colander.
Transfer to a large bowl; toss with garlic, oil, remaining salt, and pepper. Spread on a large jellyroll pan.
Roast in oven 10 to 15 minutes, until tender. Garnish with lemon wedges.
